Japanese Risotto With Mushrooms And Scallions Recipes

JAPANESE SEAFOOD RISOTTO

Steps:

• Heat the chicken stock in a medium saucepot and keep warm.
• Coat a straight-sided pan with the vegetable oil and set over medium heat. Add the ginger and scallion whites and cook until aromatic, 3 to 4 minutes. Add the rice, sprinkle with salt and cook for a minute or two to toast the rice. Deglaze with the sake and cook for about a minute to allow the alcohol to burn off. Add a few ladles of hot stock to the rice, just enough to cover, and cook, stirring constantly, until the rice has absorbed the stock. Add a few more ladles of stock and repeat. You will do this 4 to 6 times, until all of the stock is absorbed and the rice is cooked through but still has a nice bite to it. The whole process should take about 20 minutes.
• Once the rice is cooked, stir in the shrimp and edamame and let the heat of the rice gently cook the shrimp. Once the shrimp have turned opaque, stir in the miso paste. Beyond this point, do not let the risotto boil; miso tastes bitter if it boils. Check the seasoning and adjust the salt as needed. Add the mirin, lemon zest and juice and scallion greens and gently fold in the crabmeat.
• To plate, spoon a generous amount of risotto into a serving bowl, drizzle with a little sesame oil, add a splash of soy sauce and top with some nori.

MUSHROOM RISOTTO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
• Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
• When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS

Steps:

• Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
• Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
• Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
• Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

CHEF JOHN'S BAKED MUSHROOM RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
• Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
• Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
• Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
• Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
• Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
• Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
• Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

JAPANESE RISOTTO WITH MUSHROOMS AND SCALLIONS

Steps:

• If using the miso-infused broth, combine 1 tablespoon miso with 4 1/2 cups water and bring to a boil. Reduce the heat and simmer.
• In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantlyin one direction, until well coated. Remove the pan from the heat and add the sake. Return to the heat and stir constantly in one direction until all of the liquid is absorbed.
• Add the stock or broth in 1/2-cup increments, stirring constantly until the liquid is absorbed with each addition. Season with salt and pepper.
• Spoon into serving bowls, garnish with the mushrooms, scallions, and sprouts and serve.

MUSHROOMS IN A SCALLION DRESSING (KINOKO NO AEMONO-JAPAN)

Steps:

• Wipe the mushrooms with a damp cloth. If they are large, quarter them; otherwise, halve them. Finely chop the scallions.
• Put the mushrooms and scallions in a bowl. Add all the remaining ingredients and toss to mix. Leave the mushrooms to marinate in their dressing for 5 minutes, then toss again and set aside another 5 minutes.
• Toss the mushrooms once more before serving, garnished with scallion shreds if you like.

ASIAN MUSHROOM RISOTTO

Steps:

• Bring the chicken broth and lemongrass to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and keep warm.
• In a straight-sided medium skillet, warm the olive oil and butter over medium-high heat. When the butter has melted and stopped bubbling, add the mushrooms and cook, stirring often with a wooden spoon, until the mushroom are beginning to brown, about 6 minutes. Reduce the heat to medium and add the Tokyo negi, garlic, ginger, Thai chiles and salt. Cook an additional 3 minutes, or until the negi has softened and the mixture is fragrant.
• Add the rice to the pan; mix well to coat the grains in the flavorful oil. Deglaze the pan with the white wine, scraping up any brown bits that have formed in the pan. Simmer until the wine has almost completely evaporated, about 3 minutes. Add 1 cup of the simmering broth and cook, stirring, until almost completely absorbed, about 4 minutes. Add 3/4 cup broth and once again cook until evaporated, stirring constantly. Continue in this manner, adding 3/4 cup broth at a time, until the rice is tender, but still with some bite, and the mixture is creamy, about 20 minutes total.
• Remove from the heat and stir in the sesame oil and Parmesan. Serve garnished with Parmesan, basil and pickled ginger.

RISOTTO WITH WILD MUSHROOMS AND SCALLOPS

Steps:

• Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
• Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
• Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.

SCALLION RISOTTO

Steps:

• In a large saucepan, bring the broth to a boil; lower the heat and keep at a scant simmer.
• Meanwhile, in a large saute pan (see note) heat 4 tablespoons of the butter and cook the white parts of the scallions, stirring until they're soft, about 2 minutes. Add the rice, stirring with a wooden spoon, until all the grains are coated with butter. Add the wine and cook the mixture at a low simmer, stirring until all the wine is absorbed, about 3 to 4 minutes.
• Add 1/2 cup of the simmering broth and continue to simmer the mixture, stirring until the broth is absorbed. Keep adding broth by the 1/2 cup and repeating as above until the rice is creamy and al dente The rice may not absorb all the broth, so it's best to taste the mixture before adding the last 1/2 cup.
• Remove the pan from the heat and stir in the remaining 2 tablespoons butter, the green scallion tops, cheese and white pepper.

JAPANESE CHICKEN MUSHROOM AND SCALLION RICE BOWL

Steps:

• Prepare instant brown rice according to package directions.
• Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
• Add mushrooms to simmering broth.
• Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Spr When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.).
• Add water chestnuts and heat.
• Divide rice into 4 bowls.
• Ladle chicken mixture into bowls.
• Sprinkle with scallions and chili peppers.
• We prefer our scallions raw, if you like them cooked -- add at the same time as the water chestnuts.